How to cook clams

Clams have a good effect of improving eyesight and nourishing yin, and have the effect of softening and resolving phlegm. If you buy fresh clams from the market and want to make it simple, the most suitable method is to boil them in water. In addition to clams, you can also put wolfberries, and then you can make it. Before making it, it is best to soak the clams in water and add a little salt, so that the clams can spit out some sand, and then you can make it. It has a good effect of removing fishy smell.

How to cook clams

Main ingredients: 300g clams, 1 serving of wolfberry leaves

1. Put the newly bought clams in water with a little salt to let them spit out the remaining sand in their mouths. If you put the clams straight into the pot to make soup, they will taste fishy, ​​so I blanch them in boiling water before making the soup.

2 When the clams are blanched until they crack, you can put them into a bowl and set aside.

3 Wash the pot clean, add oil and heat it up, then add ginger and stir-fry until fragrant, then add water to the pot and some onions. At this time, add an appropriate amount of salt. It is recommended to add a little less, as clams are also a type of seafood and have a relatively high salt content.

4 When the water boils, you can put in the clams that have just been boiled. You can cover the pot and cook it. When you see the soup turn white, it means it is almost cooked.

5 Add another wolfberry leaf into the cooking, stir twice and then remove from the heat. Note: When you drink soup with oil in it, it will make your mouth feel bad. The purpose of adding wolfberry leaves is to enhance the absorption and color. The nutritional value of wolfberry leaves is relatively high, and people in Guangdong love this stuff.

6 After the pan as shown below:

Clam meat is rich in nutritional value. Every 100 grams of meat contains 10 grams of protein, 1.2 grams of fat, 2.5 grams of carbohydrates, as well as various minerals and vitamins such as iodine, calcium, phosphorus, and iron. The shell contains calcium carbonate, calcium phosphate, magnesium silicate, iodine, bromide, etc. Modern medical research has found that there is a substance called cetacean in clams, which has an anti-cancer effect of inhibiting tumor growth.

Clam meat and shellfish mollusks contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the unique function of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body.